A lemon-infused Bundt cake gets a tropical twist when coconut milk is used in place of the oil and water to prepare the cake mix and toasted coconut is used as a garnish.
Preheat oven to 350°F. For the Lemon Coconut Cake, beat cake mix, coconut milk, eggs and lemon extract in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes. Pour into greased and floured 10-cup Bundt pan.
Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
For the Lemon Glaze, mix confectioners’ sugar, water and lemon extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle glaze over cooled cake. Sprinkle with coconut. Let stand until glaze is set.